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The Chopped Leaf

110 - 2785 Main Street SW Airdrie AB T4B 3S6 · Food - General

Official record from Alberta →

Inspection summary

The Chopped Leaf has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 28, 2023. The most recent inspection, on December 16, 2025, recorded 1 infraction.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on October 15, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 5 times across 4 separate inspections, most recently on December 16, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on January 14, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

6 inspections

  1. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The large white cutting board in the prep area was scored and discoloured.COMPLETE THE FOLLOWING:1. Refinish/replace the cutting board, so it is smooth and easy to clean.
  2. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The large white cutting board in the prep area was scored and discoloured.COMPLETE THE FOLLOWING:1. Refinish/replace the cutting board, so it is smooth and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Prep cooler temperature was 10 degree Celsius. No high risk items were observed in the cooler. Facility is looking to repairing the cooler next week.
  3. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Prep cooler on the right side had a temperature that ranged between 8.7-10 degrees Celsius. Operator removed all the high risk food items into the other cooler. Please ensure the temperature is monitored and maintained at 4 degree Celsius to prevent bacterial growth. Food items can be moved back into the cooler once the temperature is maintained at or around 4 degrees Celsius.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The large white cutting board in the prep area was scored and discoloured.COMPLETE THE FOLLOWING:1. Refinish/replace the cutting board, so it is smooth and easy to clean.2. Ice machine had grime built up. Please ensure it is cleaned. Remove all the ice prior to cleaning.
  4. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **CORRECTED**1. A used rice scoop and spoon stored in empty container beside the rice cooker. Utensils were stored in ice water during the inspection to prevent growth of bacteria on utensils.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The large white cutting board in the back prep area was scored and discoloured.COMPLETE THE FOLLOWING:1. Refinish/replace the cutting board, so it is smooth and easy to clean.
  5. Monitoring Inspection

    0 infractions

  6. Initial Inspection

    0 infractions

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